The dish certainly has the ring of the epic feasts of the period – a butter-soft, ruinously pricey cut of beef smothered in a rich, potentially even truffled mushroom mixture, spiked with madeira wine and topped, in its most glorious incarnation, with a decadent slab of foie gras.

A roast rib-eye with Masami wagyu beef -- that rarefied cattle from Japan said to never eat, touch, or even look at added hormones in their lifetimes -- with cipollini, Yukon mousse, black truffles and hazelnut was butter-soft and marinated in juices that would make even the holy cows of India salivate.